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Triple-Layer Vegetable Terrine Recipe

My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.

TOTAL TIME: Prep: 1 hour Bake: 50 min. + standingYIELD:8-10 servings

Ingredients

CARROT LAYER:

1-1/2 cups sliced carrots

2 tablespoons butter

1 egg

1 egg yolk

2 tablespoons heavy whipping cream

1/2 teaspoon sugar

1/2 teaspoon ground nutmeg

1/8 teaspoon ground allspice

BROCCOLI LAYER:

2 cups fresh broccoli florets

1 egg

2 tablespoons butter, softened

2 tablespoons heavy whipping cream

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

POTATO LAYER:

1-1/2 cups diced peeled potatoes

1 cup chopped onion

1/4 cup butter, cubed

1 egg

1 egg yolk

1 teaspoon curry powder

1/4 teaspoon salt

White pepper to taste

Directions

1.Lightly grease an 8-in. x 4-in. loaf pan. Line with parchment paper and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly.

2. Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside.

3. For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly.

4. Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside.

5. For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined.

6. Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in.